Most Helpful Positive Review

Apr 13, 2007

Neufchatel cheese is not the same thing as cream cheese, as a previous reviewer stated. It is similar but is lower in fat so if you are looking to cut calories, use the cheese in the recipe, not cream cheese.

This was great! I wasn't really sure about the instructions, so i put the milk, cream cheese, and butter in a pan, heated it enough to melt the butter, then whisked it all together. Then I added the powders and parmesan and heated it until it was all melted and creamy. I served it over angel hair pasta with peas and bacon pieces. It was great!!!

This was amazing. I scaled the recipe for 12 servings but only used 16 oz fettuccine b/c I added 16 oz frozen (thawed) broccoli cuts, 2 cups frozen peas, and 1 pound cooked shrimp. I increased the garlic to 2 tsp. and added 3/4 tsp. black pepper. The directions were a little unclear so here's what I did. Cut up the margarine and Neufchatel cheese and place in large saucepan with skim milk and minced garlic on medium heat stirring occasionally until butter melted, then stirred more often until the Neufchatel was a smooth creamy consistency. Next I added the onion salt, garlic powder, black pepper, and Parmesan cheese and whisked until smooth and melted turning the heat down to low. Once the sauce was finished I added the cooked shrimp and let heat through (about 2 minutes). Removed from heat and added cooked fettuccine with vegetables (which I cooked together by adding the broccoli for the last 4 minutes and the peas for the last 2 minutes to the pasta water). I'm glad I doubled the sauce recipe b/c it thickened up even more after it sat (on the warming zone on my stove) for a little why. Served with Parmesan Herb Bread (from the site). Will DEFINITELY be making this again; even though the shrimp was GREAT I might try chicken next time. Thanks for posting this low fat tasty alternative to this great dish.

This was fabulous! I used regular cream cheese instead (didn't have the low-fat) and cut the butter to 1/4 cup and it turned out wonderful!! It'll be a keeper for sure and I can now enjoy alfredo without having to go grocery shopping for whipping cream! BTW - the sauce came together in less time than it took to cut the cream cheese into cubes! LOL

This is my new favourite alfredo recipe! My grocery store didn't have any neufchatel, so I used a local organic soft goat cheese and it worked perfectly. I also added a bunch of chopped fresh spinach to the pasta and served it with Garlic Chicken (from this site). Fantastic!

Wow ! I tried this one for the first time tonight at a church potluck supper and all thought it was very tasty.I had no problems except I think I added too much extra parmesan then had to add some more of the skim milk as it was getting a little too thick.It was creamy and cheesy and I am amazed at how good it tasted without all the extra fat and calories of a recipe with heavy cream and butter.I will definitely make it again !!

This is very good, very easy and very filling! I melted the margarine and simmered the garlic in it for about 30 seconds. Then I added the milk, neufchatel cheese, garlic powder and 1/8 tsp. onion powder (not onion salt). I added some imitation crab meat and cooked until it was heated through, then added the parmesan cheese. I know it's less fattening than regular alfredo, but it's still very rich and flavorful. I did have some problems with the sauce separating, so next time I might reduce the margarine to just 1/4 cup. The thing I'm most amazed at is how quick it is to pull together!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.